Italian Product Knowledge
Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Taught In English
Culinary Arts Majors only
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
OverviewThis course offers an overview of traditional Italian ingredients, prepared goods, dairy products, and Italian specialties. The course explores both fresh, prepared, and preserved foods and focuses on the products that represent an important cultural background for traditional and contemporary Italian cuisine. Emphasis is placed on the analysis of the Slow Food movement and how it contributes to preserving the gastronomical heritage of Italy, a country known for being a landmark of quality food. Students will also learn how to evaluate products for taste, texture, smell, appearance, and other quality attributes. Lectures will also be dedicated to the knowledge of unique Italian liqueurs and wines. This course also features a field learning component in relevant Italian locations to supplement and enrich academic topics.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.
Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations